Pumpkin Pudding Cake
Yield: 12 servings
2 c All-purpose flour; 1/2 c Canned pumpkin; canned
1/3 c Sugar; 1/3 c Vegetable oil;
1 ts Baking powder; 1 lg Egg;
1/2 ts Baking soda; 1/2 c Raisins;
1/2 ts Ground cinnamon; 1 c Orange juice;or water
1/4 ts Ground cloves; 1/2 c Walnuts; chopped
Preheat the oven to 350 F. Combine the flour, sugar, baking powder,
baking soda, cinnamon and cloves in a bowl. Stir to mix. Add the
pumpkin, oil, egg, raisins and orange juice. Beat for 3 minutes.
Lightly oil a tube pan. Sprinkle in the nuts. Pour the cake batter
over the nuts. Bake for 40 to 50 minutes, until browned. Cool in
the pan for 5 minutes before removing. Serve warm with a spoonful of
yogurt.
One serving - 195 calories, 1 starch/bread, 1 fruit, 1 fat exchange 3
grams protein, 28 grams carbohydrate, 7 grams fat, 62 mg sodium
Source: Quick + Easy Diabetic Menus by Betty Wedman, 1993 Shared but
not tested by Elizabeth Rodier Dec 93
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